Recipezaar: Chutneys recipes

Semi-Sweet Chutney

Sat, 29 Sep 2007 23:14:27 -0400

Chutney is a fruit relish goes great w/fish! -- posted by Kitty Kat Cook

Cranberry, Pear and Ginger Chutney

Fri, 05 Oct 2007 15:29:16 -0400

Wonderful fall flavors combine to make a great condiment for the holidays. Pass the turkey or pork tenderloin. -- posted by chia

Dried Fruit Compote

Mon, 08 Oct 2007 23:58:27 -0400

I originally got this out of Eating Well magazine, but have tweaked and played with it a bit. I always make a batch to serve with soft cheeses, like real Gorgonzola, Brie--or Sean's favorite, Fromage di Afinois. Really, really good. Can use with just about any kind of dried fruit, though DH insists you can't do it without at least the apricots. It's also great with turkey or ham on a sandwich. -- posted by Battle in Seattle

Mango Peach Sauce for Jerk Chicken

Tue, 16 Oct 2007 22:32:14 -0400

This is a recipe I developed while grilling Jerked chicken this year. The sauce is an excellent contrast to the Jerked grilled chicken and is very tropical. It is very easy to make. -- posted by Chef #612893

Asia Nora Apricot Chutney

Tue, 16 Oct 2007 23:39:39 -0400

From Asia Nora Restaurant in Washington. A delicious sounding chutney to go with Indian foods. amount is a "batch" as i have not made it yet. If you do before i do, please send in a correction with the amount? -- posted by MarraMamba

Ultimate Peanut Chutney

Fri, 19 Oct 2007 23:20:48 -0400

Got it from DM...Love this for the spicy,nutty flavour...great with thin crispy dosas! Try it out... -- posted by Seeprats

Roasted-Garlic Chutney

Sun, 21 Oct 2007 01:35:45 -0400

When you think of chutneys, the word *dry* doesnt usually come to mind but this chutney with change all that. This potent condiment of roasted garlic, chilies and peanuts is a favorite in the western state of Maharashtra, home of Mumbai (Bombay). Use this chutney as a spicy rub for any meat, fish or poultry prior to grilling or roasting. Or mix it with cream cheese for a great sandwich spread or dip. Note: Tempted though you may be to roast all the ingredients at the same time, following the suggested roasting order ensures recipe success. Some of the spices have a tendency to burn faster when they are mixed with the slower-roasting garlic slices. Recipe courtesy Betty Crockers Indian Home Cooking. -- posted by Sandi (From CA)

Spicy Lemon Pickle

Mon, 22 Oct 2007 11:17:51 -0400

Indians pickle just about any vegetable, fruit, berry and nut. Pickles are intended to pack strong flavors in small quantities, so they are never consumed by spoonfuls. They are meant to enhance breads, rice and other mellow-flavored items during a meal. The majority of pickles are spicy hot, containing a high proportion of ground red pepper (cayenne). Others are milder, but all pickles are laced with spices. The lemons found in India are much smaller and juicier than their American cousins. At times, your local Indian grocery store might stock this variety, so buy them in a hurry before they disappear. The usual kind available in your supermarket will work just fine, too. -- posted by Sandi (From CA)

Loquat Chutney

Wed, 24 Oct 2007 01:45:04 -0400

I discovered that the tree bearing fruit in my garden is a loquat tree. Its under an oak tree so I imagine that it wasnt planted there deliberately but was the result of seed transfer by a bird. I decided to make chutney from my unexpected bounty. I used a standard recipe for chutney as the basis but the astringent nature of the loquats made it too vinegary. After a bit of tweaking, this was my final recipe. I liked the way that the loquats kept their shape and the ginger, mustard seed and chilli are still visible so you can see the flavour as well as taste it. -- posted by RonaNZ

Apple, Orange and Mint Chutney

Sun, 11 Nov 2007 13:34:32 -0500

This recipe was printed on the paper placement of an Indian restaurant we tried out in downtown Boston. It was originally called "Fresh Fruit and Mint Chutney". -- posted by DoubletheGarlic

Brandied Cranberry-Orange Sauce

Wed, 14 Nov 2007 23:59:54 -0500

This is a beautiful Cranberry Sauce with a dash of brandy for a little kick! -- posted by CaliforniaJan

Hot Orange Chutney

Fri, 16 Nov 2007 01:33:43 -0500

This is a great chutney and makes a large batch which is great for gift giving. -- posted by 2Bleu (Bird&Buddha)

Spiced Cherry Tomato Chutney

Fri, 16 Nov 2007 02:41:40 -0500

From Jamie Oliver's The Naked Chef 2. -- posted by AmandaInOz

Chunky Orange Cranberry Sauce

Fri, 16 Nov 2007 12:47:31 -0500

I have never liked cranberry sauce before. This year though, I have discovered that I like dried cranberries. So I decided to come up with a cranberry sauce that I can like. You can put in the raisins and the cranberries or one or none. It is up to your taste buds! For my tastes, I put in both. :) **Update Mar 30/08 - After the last time I made this, I threw the leftovers into a jar and popped it into the freezer. Then the next holiday, I just set it on the counter for the afternoon. Dumped some out for dinner and threw it back into the freezer. It was just as good the second time around as it was when it was made fresh. -- posted by Saturn

Cranberry Chutney

Sun, 18 Nov 2007 03:41:27 -0500

Heavenly as a side dish/relish at Thanksgiving or any winter dinner. Keeps very well. Serve with poultry or pork. Cooking time does not include 8 hours or more to chill. -- posted by Lizzymommy

Revised Betty Crocker Pineapple Chutney

Tue, 27 Nov 2007 16:28:33 -0500

If I don't post this well-loved recipe, I'll loose it along with the crumbling cookbook it comes from! This is made from easily obtainable ingredients and is nice to have around for fresh pork, ham, or lamb. -- posted by martha m

Apple Clementine Chutney

Fri, 30 Nov 2007 01:11:29 -0500

This is a recipe I developed trying to come up with something to put on my kids plain turkey or chicken sandwiches as they don't like mayo, miracle whip, etc. This is kind of a sweet and sour with an optional spicy taste if you like. I will find out if they like it tomorrow. -- posted by brian48195

Lime & Ginger Chutney

Mon, 03 Dec 2007 00:59:25 -0500

Found this recipe online as part of a sauteed shrimp dish. Haven't tried it yet, but it looks intriguing. -- posted by Chef #532097

Cherry-Cranberry Chutney

Fri, 21 Dec 2007 17:03:50 -0500

This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit! -- posted by mensan98th

Pineapple Chutney

Wed, 26 Dec 2007 18:24:01 -0500

Very simple fruit chutney, good as garnish for any range of dishes from Latin to Mediterranean. -- posted by MexiYabby

Cranberry Red Onion Chutney

Thu, 27 Dec 2007 19:44:14 -0500

A DELICIOUS CONDIMENT to your turkey dinner or in your turkey sandwich. Make ahead and let the flavors marry each other! This condiment will go well in recipe #261937 for Applebee's Turkey Cranberry Sandwich. -- posted by Seasoned Cook

Somerset Red Onion Marmalade #1

Wed, 02 Jan 2008 00:39:24 -0500

Adapted from Margarite Patten's Every Day Cook Book Apple Chutney Recipe. It's thick and sweet and very good with ham or cheese.Try it on cheese on toast or add it to the gravy for sausage and mash. I also add it to meatloaf in the mixing. For a darker richer taste substitute the 1/2 pint of red wine vinegar for 1/4 pint each of red wine vinegar and balsamic vinegar. -- posted by Tinyclanger

Imli Aur Dhaniye Ki Hari Chutney (Tamarind & Cilantro Dip)

Thu, 03 Jan 2008 22:34:09 -0500

Before posting this recipe I checked recipezaar to see if it was already posted. There are many chutney recipes with either coriander or tamarind or even both ingredients but none of them has the core ingredient crushed red peppers. This chutney is spicy & sour at the same time. It can be stored in a tight lid jar for almost a month in the fridge. Enjoy it with snacks or just plain kababs or Kichdi. -- posted by Bint e Naeem

Pineapple Chutney (Microwave)

Tue, 08 Jan 2008 20:42:50 -0500

From Microwave Entertaining -- posted by Michelle_My_Belle

Creamy Chutney-Cashew Sauce

Wed, 09 Jan 2008 23:38:52 -0500

A spicy sweet sauce which can be used as a topping for baked tofu or tempeh, or lifting an ordinary pasta or rice salad to the next level. -- posted by Missy Wombat

Not Your Typical Charoset

Thu, 17 Jan 2008 16:45:25 -0500

Our mixed heritage household does lots of odd things at Passover, but this one happens to be really tasty. Two key reasons are using sugar in the raw, coarser than refined or brown sugar, and using a nice table-ready red rather than harsh cooking wine. -- posted by HopeJohnJP

Fruity Pecan Chutney

Wed, 27 Feb 2008 01:03:11 -0500

A wonderful chutney with an array of flavors that is perfect served warm over pork chops, chicken, or just as a condiment. This recipe is part of Recipe #282937, Bird's RSC #11 entry. -- posted by 2Bleu (Bird&Buddha)

Tomato Chutney

Wed, 12 Mar 2008 22:41:49 -0400

I got given a large lot of tomatoes from a grower so used some to make this, this is a lovely sweet chutney that goes great on sandwiches or alongside some roast beef or lamb and if stored correctly will apparently keep for up to 1 year. -- posted by **Mandy**

Microwave Cranberry Relish

Mon, 24 Mar 2008 19:10:21 -0400

My Mom took a microwave cooking classwhen we got our first microwave (late 80's). This is one of the recipies she got and we tried. It's actually pretty good and really simple to make. Great if you have a full stove top of food cooking and a free microwave. -- posted by Thndrus

Banana & Onion Sauce

Sun, 30 Mar 2008 23:27:25 -0400

In Africa we serve this on top of "mieliepap" - just as delicious atop mash, rice, or cold meats. -- posted by Shazzie

Apple Chutney 4u

Sun, 30 Mar 2008 23:40:09 -0400

Sister-in-law Shannon loves all kinds of Chutney so we found this for her. Excellent served with cream cheese and a variety of meat dishes. -- posted by Chef #782749 Photogardener

Cucumber Raita

Mon, 07 Apr 2008 16:39:17 -0400

I love this refreshing raita. It is my tweaked version from Madhur Jaffrey's Indian Cooking book. I serve it with every Indian meal I make. I could make a summer meal of it by dipping in parantha bread or pita. Mmm... Use more cayenne if you like a little more heat - has a pleasant spicy/cool mix. -- posted by charlie #5

Coriander Mint Chutney

Tue, 08 Apr 2008 00:31:05 -0400

This is a delicious, fresh-tasting chutney from Madhur Jaffrey's Indian Cooking. I love it! I generally serve it with any Indian meal I make, but I think it's equally delicious served along-side a grilled steak or chicken. I'll have to try it with my Wedding Chicken or with steak fajitas. Bet it would be great as a marinade for grilled shrimp too. Ok - you get that I think it's delicious. -- posted by charlie #5

Tomato and Red Onion Compote

Fri, 18 Apr 2008 12:40:55 -0400

From Bon Appetite. June 2000 but I found it in my 2001 book. Serve over steamed fish or grilled pork. -- posted by dicentra

Julie's Chinese Plum Sauce

Thu, 24 Apr 2008 00:59:43 -0400

I was tired of bottled Plum sauce being too sweet and not quite flavorful enough for the family so I came up with this recipe 3 years ago. (yield is 4 eight oz. cups and about 20 calories per Tbsp.) -- posted by Chef #782749 Photogardener

Spicy Tropical Fruit Chutney

Fri, 30 May 2008 14:58:50 -0400

This, we made to serve with the "Swordfish Skewers With Escoveitch Tartar Sauce!" Chef Bradford Thompson created this recipe to balance some of the fiery Jamaican dishes he likes to cook at home. It is made with a mix of fresh mango, papaya and pineapple, and it is delicously sweet and delicately spicy. F&W Magazine, June 2008 edition, from - Real Flavor Of Jamaica: A Fast & Fabulous Road Trip. -- posted by Manami

Mom's Chili Sauce

Thu, 12 Jun 2008 20:06:36 -0400

A sweet chili sauce from the Midwest -- posted by racrgal

Vampire Deterrent

Tue, 24 Jun 2008 16:47:04 -0400

I got this recipe originally from my old next-door neighbor. I watched her make it one Friday in 3 minutes flat, and when she took the cover off her food processor the heavenly smell of garlic just wafted throughout the house and killed every vampire in the neighborhood. My neighbor calls this Moroccan Zchug, my friends call it That-Yummy-Garlic-Stuff and I just smile and pile it on barbecued meats, baked potatoes, whatever. I actually happen to like vampires -- my father was born in Transylvania -- so I hope none are offended by this recipe. Just a boring little note here: there are two kinds of people in this world, cilantro lovers and cilantro haters. I belong to the former, Sushiman to the latter. If you are like Sushiman, just sub parsley for the cilantro. Since I let him put a ring on my finger and pay for my electricity, I've been making it with parsley instead and it's just as good. -- posted by Mirj

Raisin and Tamarind Chutney

Thu, 26 Jun 2008 18:58:56 -0400

This is a pureed chutney which is quick and easy to make in a blender or food processor. It is made for immediate use but will keep refrigerated for about a week or two. Recipe adapted from the "vegetarian epicure", book two by anna thomas. -- posted by lynnski / LA

Easy Creamy Tomato Chutney

Wed, 02 Jul 2008 01:03:50 -0400

I love all chutneys, and the addition of walnuts adds just enough fat and makes it taste a little creamier than an average tomato chutney. Plus you get the added benefit of the omega-6 fatty acids from the walnuts!! -- posted by Chef #289357

Easy Ciltantro Chutney

Wed, 02 Jul 2008 01:04:51 -0400

So good, and so easy to make. Goes great with pakoras! -- posted by Chef #289357

Cranberry Shallot Chutney

Thu, 03 Jul 2008 00:15:20 -0400

Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts. -- posted by mikekey

Red Onion Chutney

Mon, 21 Jul 2008 02:08:49 -0400

A sweet chutney with a little bite. For a more adult flavour you can replace the cranberry juice for red wine This is a simple one pot recipe, try adding dried fruit such as raisins or apricot to your chutney. -- posted by Chef #896788

Spicy Peach Chutney

Thu, 28 Aug 2008 15:00:31 -0400

When the peaches were in season in Texas, we always drove up to Fredricksburg in the Hill Country, to buy lugs and lugs of tree-ripe peaches. My Grandma was in charge of the canning, with Mom & I enlisted as kitchen scut peelers and jar sterilizers. I really believe her spiced peaches are what started my love of all things *spicy*. Here is a great chutney recipe that I got from one of our South Indian chefs--but I substituted peaches...pears are yummby too. This is incredible with any meat curry, roasted or bbq meat, or heck...over vanilla ice cream :) -- posted by ashkani

Tamarind - Date Chutney

Tue, 02 Sep 2008 01:29:09 -0400

Perfect dipping sauce for Samosas. -- posted by Lorrie in Montreal

Hot Red Sauce (Hot Red Socks)

Thu, 04 Sep 2008 00:43:38 -0400

This has been a staple in our family. We love it just slathered on a piece of bread...but it goes nicely with beef, pork and chicken. It is "nicknamed "Hot Red Socks" because when I called my then DH to bring it to a friends BBQ he misunderstood and brought me a pair of red thermal socks....DOH!!!!!!! And the laughter from that unforgettable gaff has been priceless!!! -- posted by Lambkyns

Sweetly Spicy Barbecue Sauce

Sun, 07 Sep 2008 23:31:25 -0400

Once I overheard a lady talking about a marinade and barbecue sauce she made. She said it has peaches, peppers, onions and stuff like that. It sounded good. Not being able to find anything similar for a recipe, I experimented and I am still tweaking it. It is good uncooked as a chip dips, uncooked over your meat, and even a veggie dip. I usually whip it together, use some to marinate the meat and cook the rest until the onions are almost soft. I then refrigerate it until the meat is ready and use it on top of the meat. the cooked version can also be used to baste the meat the last few minutes of grilling. I haven't tried this yet in a crockpot or anything, I think I will soon though. You can adjust the ingredients to your own taste, such as less peppers. Cook and prep time do not include marinating or cooking of the meat. I am welcome ideas and input on this recipe, seeing as I have never created a sauce for meat before! -- posted by Mrs. Wright

Apple Chutney

Tue, 30 Sep 2008 16:36:58 -0400

The original of this recipe (which has been tweaked slightly) was found on the Wood's Cider Mill website, the same website on which can be purchased the Boiled Cider that makes this chutney so very tasty! -- posted by Sydney Mike

Cranberry Chutney

Sat, 11 Oct 2008 20:38:39 -0400

Very easy to make. Does not make a lot, just enough for a dinner for four. I have used this with turkey, on latkes and even on fried eggs. Of course the recipe can be doubled, tripled but this amount seems just enough for us. It is so easy to make I rather make up a fresh "batch" than make a lot. -- posted by Chef Dudo

Pear Chutney

Sun, 12 Oct 2008 00:37:08 -0400

This is so good with a piece of cheese at the end of a meal. I also like it with ice cream (but I like ice cream with almost anything....................). Have also used it with turkey, in and on a cake. Very versatile. -- posted by Chef Dudo

Caramelized Onion and Apple Relish

Sat, 18 Oct 2008 01:32:48 -0400

I love this relish. It is great with fish, chicken, pork, cheese and crackers. Sometimes I throw some into a stew for extra flavor or anything else you want to put it in. Good apples for this recipe are Idared, Northern Spy, Spartan, Cortland and Empire or heirloom varieties, such as Red Astrachan and (Chenango) Strawberry. A sweeter apple would lend more of a dessert quality to the relish. I use any old apple I have on hand. -- posted by Olga Drozd

Fresh and Dried Cranberry Relish

Tue, 28 Oct 2008 19:10:30 -0400

This fast and easy recipe is a bit different as it incorporates both fresh and dried cranberries. -- posted by Abby Girl

Apple Cranberry Chutney

Thu, 30 Oct 2008 17:34:11 -0400

This recipe was found in Betty Crocker Holiday Easy Entertaining cookbooklet from Nov 02. -- posted by Sydney Mike

Apple Chutney

Sat, 08 Nov 2008 14:51:36 -0500

Great on Pork -- posted by BennyMade

Roast Pork With Maple Glaze

Thu, 13 Nov 2008 17:51:47 -0500

This is a fantastic way to cook your pork roast, and the chutney is so tasty, Love It!! -- posted by Chef mariajane

Cranberry Chutney - Tyler Florence

Sun, 16 Nov 2008 23:27:34 -0500

From "Tyler's Ultimate," episode "Ultimate Cordon Bleu." -- posted by DrGaellon

Simple Cranberry Chutney

Tue, 18 Nov 2008 00:21:50 -0500

This will make your Thanksgiving turkey (and the turkey sandwiches that follow) even better! -- posted by D. Todd Miller

Cranberry-Orange Ginger Chutney

Thu, 20 Nov 2008 01:15:22 -0500

Try this tangy sauce with roast turkey, pork, or chicken... or on toast! I serve it for Thanksgiving every year and it always goes over well, especially on leftover turkey sandwiches! Make it a day or two ahead to make your day that much easier. Enjoy! (From Cooking Light Magazine, Nov. 2006 issue) Cook time is chill time. -- posted by Lori Ann D

Sweet Gingered Cranberry Relish

Sun, 30 Nov 2008 23:31:12 -0500

Ooooh, so good! Adults might like this more than the kids, but count me among those who are hooked! -- posted by Susiecat too

Cherry-Cranberry Sauce

Mon, 01 Dec 2008 16:40:18 -0500

This simple but lovely whole berry cranberry sauce is different from others posted on 'zaar. I found it in a small Thanksgiving recipe booklet while looking for something for my first grader to make for her class Thanksgiving Feast. Make sure that you go through the cranberries and remove any soft or wrinkled ones. Fresh Cranberries should be firm and shiny. Prep time includes cooling and chill time. This can be made 2 or 3 days in advance. -- posted by Lara H

V's Chunky Cranberry Chutney

Tue, 09 Dec 2008 01:45:47 -0500

I was so tired of the canned cranberry sauce so I made my own. Now, you'll have to adjust the sweetness to your taste. Me, I like mine just sour enough to bring out the flavor of the cranberries and this makes the main meat dish really standout. You can also use SPLENDA in place of the sugar (just careful with the splenda I find that less is more since it tends to be sweeter) -- posted by Serb Girl

Ginger-Carrot Chutney

Tue, 16 Dec 2008 18:31:27 -0500

This traditional Ethiopian recipe is great paired with meat and poultry dishes. -- posted by Celticevergreen

Cilantro-Mint Chutney (Cook's Illustrated)

Sun, 21 Dec 2008 00:29:46 -0500

From Cook's Illustrated Online. -- posted by DrGaellon

Onion Relish (Cook's Illustrated)

Sun, 21 Dec 2008 00:29:59 -0500

From Cook's Illustrated Online. If using regular yellow onion, add an extra 1/2 tsp sugar. Can be held in an airtight container 24 hrs in the refrigerator. -- posted by DrGaellon

Raita (Cook's Illustrated)

Sun, 21 Dec 2008 00:30:40 -0500

From Cook's Illustrated Online. -- posted by DrGaellon

Cranberry-Blueberry Chutney / Relish

Thu, 25 Dec 2008 20:41:09 -0500

I was tired of same old cranberry sauce so...I dessed it up and it's the 1st thing people ask me to bring for dinners etc. The flavor's of the different fruit really make it good. Soo Yummy & soo easy too! Enjoy.. -- posted by Chef Niki

Cherry-Onion Relish

Tue, 30 Dec 2008 00:11:04 -0500

I made this relish to accompany the Festive Terrine for our summer Christmas lunch -- posted by ChrisWells

Apple Chutney

Tue, 30 Dec 2008 01:35:32 -0500

I found this recipe online at www.elise.com and it was a great easy recipe -- posted by JPeill

Coriander Chutney

Tue, 30 Dec 2008 01:54:53 -0500

This chutney will keep for 2 weeks in the refrigerator. From the Autumn 2008 issue of the LCBO's Food and Drink magazine. -- posted by Chef Regina V. Smith

North African Pickles

Tue, 06 Jan 2009 00:08:47 -0500

A tangy spiced pickle recipe from Adam's Cafe in West London. This is not a true pickle so it won't keep indefinitely, but it will be fine in the fridge for about four weeks. -- posted by English_Rose

Pickled Pumpkin

Tue, 06 Jan 2009 00:15:22 -0500

Discover the delights of home-made preserves with this simple recipe for pickled pumpkin, delicious served with cold meat. -- posted by English_Rose

Kachumbari

Tue, 06 Jan 2009 01:22:08 -0500

This tangy East-African relish recipe is one you are sure to really relish having. -- posted by English_Rose

Mustard Fruit Chutney

Sat, 31 Jan 2009 01:37:07 -0500

A spicy-sweet chutney, good with poultry. This can be put into sterilized 1/2 pint or pint jars, sealed with lids and rings, and processed in 10-minute water bath. -- posted by mikekey

Beet Raita

Sun, 08 Feb 2009 23:43:31 -0500

Using beet in this recipe makes and unusual but tasty change from the usual cucumber. -- posted by English_Rose

Spinach and Dill Raita

Sun, 08 Feb 2009 23:48:07 -0500

Another way of making raita without cucumber -- posted by English_Rose

Green Coriander Chutney

Mon, 09 Feb 2009 16:01:32 -0500

This is Nigella's recipe and is really delicious. I serve it as a side to Indian meals, or as a dip with poppadoms. I use 5 chilis which gives it a nice kick but does not burn the palate. -- posted by Ferng

White Balsamic Chutney

Wed, 25 Feb 2009 16:13:33 -0500

A tangy chutney made with apples, onions & white balsamic vinegar. -- posted by English_Rose

Helen's Holiday Chutney

Mon, 16 Mar 2009 15:34:19 -0400

I got this from a lady at work. Haven't tried it yet but she says it gets rave reviews every Thanksgiving. This one evidently goes well with turkey and or a sourdough roll. -- posted by Super Wifey

Apple Jack Chunk

Wed, 08 Apr 2009 14:51:56 -0400

This tangy yet sweet chutney is exceptional when paired with grilled pork chops or chicken. It's adult applesauce. Our favorite bourbon is Jack Daniels, but feel free to pick your own pleasure. Adapted from the Reata restaurant cookbook, "Reata-Legendary Texas Cuisine", in Fort Worth, Texas. -- posted by TxGriffLover

Cranberry and Shallot Chutney

Fri, 24 Apr 2009 10:58:48 -0400

This savory chutney is nice with Thanksgiving or Christmas turkeys or do what I do and serve it over cream cheese and crackers. This recipe can be cut in half quite successfully. This is not an overly sweet chutney -- posted by Abby Girl

Pineapple Mango Chutney

Wed, 29 Apr 2009 17:03:29 -0400

This wonderful chutney recipe was found in the 1995 Vegetarian Times Complete Cookbook. -- posted by Sydney Mike

Cardwell's Spiced Tomato Relish (For Burgers)

Wed, 06 May 2009 00:34:55 -0400

They recommend serving this atop a burger stuffed with blue cheese finished off with some bacon. . .YUMMO! I imagine you could use this atop a grilled portabello for a great vegan meal too! This is a recipe from Cardwell's at the Plaza in St. Louis, MO which was published in Sauce Magazine in May 2009. -- posted by JanuaryBride

Indian Sweet and Sour Date Sauce

Fri, 15 May 2009 00:31:51 -0400

This sweet and sour sauce is a very popolat accompaniment to indian deep fried snacks. I buy the pitted block dates, which are basicaly the odd shaped dates which are compressed into a block, making them them less expensive. -- posted by Wild Thyme Flour

Marie's Green Mango Chutney

Tue, 19 May 2009 17:36:22 -0400

Found this recipe on CaribSeek recipes...by Dave DeWitt and Mary Jane Wilan One evening at Marie Permenter's house, with Scotch-and-coconut water cocktails in hand, we started discussing the versatility of mangoes. Marie dashed into the kitchen and proceeded to whip up the following chutney for us to taste. Because of the ingredients, one would think that the taste is overwhelming. But quite the contrary; it is delicate and can be used as a dip for chips (plantain chips work well), vegetables, or crackers. Posting for Zaar World Tour 5. -- posted by Lazy Chef 2

Chilli Chutney

Wed, 20 May 2009 01:39:38 -0400

Delicious on a ham and cheese sandwich or on cheese & crackers. -- posted by Chef #1073194

Tomato Kasundi Relish

Thu, 09 Jul 2009 17:10:34 -0400

Sometimes life takes us on the strangest paths. My husband and I were cycling through New Zealand one day (on our round-the-world bike trip), when we passed a little jam and jelly stand outside of someone's house. We picked up some jam and a jar of relish that said 'tomato kasundi' on it. We had no idea what this was but once we opened it we fell in love with the slightly sweet, slightly sour, slightly spicy relish inside. It was just perfect for jazzing up cheese and crackers or sandwiches and we carefully rationed out the jar's contents over two weeks. We were so sad when the jar was finished so we sent a postcard to Sue, the maker of the relish according to the label, without really knowing her address but just by describing where the house was on the postcard. The postman came through and found Sue and 2 weeks after we mailed our card we got an email with the recipe. Enjoy! -- posted by Sackville

Fresh Fig and Ginger Chutney from the Auberge

Mon, 13 Jul 2009 17:06:24 -0400

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruits rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese. -- posted by French Tart

Tamarind Chutney

Tue, 04 Aug 2009 02:33:31 -0400

I really love sweet tamarind chutney, and I've had a hard time finding one that resembles the chutney my favorite Indian restaurant makes. This is the closest recipe I've found. I found it on the internet, but can't remember where exactly it came from. -- posted by ajt575s

Day-After-Thanksgiving Turkey Breast With Pumpkin Chutney

Tue, 04 Aug 2009 02:34:22 -0400

Twas the day after Thanksgiving and all through the house, the family was pleading with all of their might, "PLEASE, PLEASE NO MORE TURKEY TONIGHT!" If this little verse strikes a familiar cord, then turn your leftover turkey into this delicious entree, and I promise your family won't be complaining about eating turkey another night. Slices of turkey breast are garnished with a pumpkin chutney that is flavored with apples, currants, and warm spices. -- posted by Feast Your Eyes!

Summer's Harvest Apricot Chutney

Thu, 13 Aug 2009 17:21:31 -0400

I love chutneys so it seemed like the ideal thing to make with a basket of fresh apricots which are so plentiful at this time of year. Use really ripe, sweet ones. The original recipe came from a Company's Coming book - I altered a bit to save on sugar. If you like your chutney pretty sweet then add about 1/2 a cup more sugar. If you've never cooked with this much vinegar before, be warned...it will fill your home! Note - this fills about 3 cups worth of canning jars, give or take a bit. For chutney those little 1/4 cup (125 ml) ones are ideal. Eat your chutney with a basic cheese sandwich, a fancy curry or anything in between! -- posted by magpie diner

Spicy Tomato Chutney

Mon, 17 Aug 2009 02:34:50 -0400

Great on burgers. Easy to make. From Real Simple Magazine. -- posted by HollygolightlyinChicago

Plum and Apple Chutney

Fri, 21 Aug 2009 12:10:28 -0400

We have a Satsuma plum tree in our backyard that produces loads of plums every year. I'm always trying to come up with new ways to preserve plums. You can mix dried blueberries, dried cherries and or raisins. -- posted by Rinshinomori

Marrakech Chutney

Fri, 04 Sep 2009 14:37:24 -0400

Chock-full of chunky apples, raisins and onions, this is a naturally sweetened dark chutney from Maggie Runacre of Brockville, Ont that was originally published in a magazine. It's especially good with ham or a ploughman's lunch. Use inexpensive blocks of pitted dates. -- posted by Annacia

Sweet Mango Chutney

Thu, 17 Sep 2009 14:18:24 -0400

This is my adaptation of a mango chutney recipe I screwed up because I did the conversions wrong and used waaaaay too much vinegar. I did some experimentation and found that this combination really works. It's also open for substitutions. Cooking time varies because I have a crappy gas stove where it can be hard to tell how high/low the heat is, yours may work more efficiently and can cook faster. -- posted by the80srule

Apple and Raisin Chutney

Mon, 28 Sep 2009 15:58:38 -0400

Great with meat or as a sandwich spread. Pol Martin Cookbook. -- posted by daisygrl64

Spicy Fruit Finishing Glaze for Barbecue

Tue, 06 Oct 2009 10:31:17 -0400

A sweet and spicy finishing glaze that's great on barbecued pork chops, ribs, chicken, or ham. We think it's much fresher tasting than store-bought. Can also be used as chutney. -- posted by gailanng

Ginger & Tomato Chutney

Mon, 26 Oct 2009 17:49:02 -0400

This is a nice little recipe that I happened upon kind of by accident..its a long story...but it tastes great with basic grilled steak and chicken in the summer time. You can even substitute the canned tomatoes with heirlooms if you add a little extra juice. -- posted by Melanie B.

Curried Pineapple and Stone Fruit Chutney

Mon, 02 Nov 2009 14:52:34 -0500

This chutney is delicious with ham or with pork tenderloin. It keeps for a week in the refrigerator. -- posted by breezermom

Mango-Orange Sauce

Wed, 04 Nov 2009 13:03:59 -0500

Sweet and tangy! I poured this over tilapia filets and rice. Measurements are approximations. -- posted by Jainene

Zanzibari Chutney (Part of Zanzibari Pulao/Pilaf)

Fri, 20 Nov 2009 01:24:03 -0500

Growing up in Dubai there was a tiny restaurant my father would occasionally take us to. They were famous for & only served Zanzibari Pulao along with a cold glass of the drink Tang. After moving out of Dubai the only option I had to still eat the pulao was to come up with something at home. After many trials my mom came up with this chutney recipe. This chutney is part of the Zanzibari Pulao that I have posted. Pakistani Bhagaare Chawal (Stir Fried Rice) or Zanzabari Pulao recipe #282570 Soon I'll post Zanzibari Fried Fish's recipe as well. Already warning people with low tolerance to spices. This chutney is spicy & sour . It can be stored in an air tight jar for 2 weeks in the fridge. -- posted by Bint e Naeem